Smoked pulled pork shoulder with chipotle chilli sauce

  • Preparation time: 10 minutes plus marinating
  • Cooking time: 240 minutes
  • Total time: 4 hours 10 minutes 60 minutes60 minutes60 minutes60 minutes10 minutes
  • Serves:12


    50g tub Cooks’ Ingredients Hot & Spicy Rub
    Zest and juice 2 oranges
    2 bay leaves, finely chopped
    2 x 2kg pieces Waitrose Hampshire Free Range Pork Shoulder (from the meat counter)
    300ml chicken stock

    2 dried chipotle chillies
    200ml espresso coffee
    200ml tomato ketchup
    Zest and juice 2 oranges
    1 bay leaf
    2 cloves garlic
    3 tbsp dark brown muscovado sugar
    2 tbsp white balsamic vinegar
    12-24 Waitrose Rich & Buttery Burger Buns or Heston from Waitrose Brioche Buns, to serve


    1. Make a dry rub by mixing together the Hot & Spicy Rub with the orange zest and chopped bay leaves. Smother this all over the pork and leave it to sit, covered, in a fridge for at least 4 hours or preferably overnight .

    2. Preheat the oven to 150°C, gas mark 2. Place the dry rubbed pork into a deep roasting tin. Pour in the orange juice and stock. Cook for 4 hours, until the meat is starting to fall apart, cover with foil towards the end if you need to prevent it getting too dry.

    3. To make the sauce, soak the chipotle chillies in the hot coffee for 30 minutes until softened. Place this and all the remaining ingredients into a blender and blitz until smooth. Pour into a small saucepan and heat until reduced and slightly thickened – about 10-15 minutes. Remove from the heat and set aside to cool.

    4. To serve, pull the pork apart with two forks, toss in some of the sauce and pile on to warmed burger buns. Top with the sauerkraut and pickled cucumber (recipes available on

    Source: Read Full Article